Our Aim:

Our Aim was to develop a

sugar free ice cream for

health conscious

individuals.

Specifications:

Must:

• Contains only natural colours and flavours

• Palm free

• Vegetarian

• Sugar free

• Meets legal requirements for ice cream

(milk fats and solids)

Problems Encountered:

-Defining out Target Market

-Ice Crystal formulation

-Needed emulsifiers and

stabilisers

-Sourcing some ingredients

(Guar Gum etc.)

-Finding a useful

recipe/formulation

Acknowledgements

Method:

−Researching the definition of sugar

free ice cream and the legal

requirements

−Investigated ice creams that are

already on the market that is sugar

free and their nutritional info etc.

−technical research to establish a

sugar free ice cream base

−searching for sugar substitutes

−Source ingredients from tip top

−Conducting trials using stabilisers

and emulsifiers

−Determining the percentage of each

ingredients used

−incorporating flavours

Our Mentors: Emily Dekker and

Esraa El Shall

Conclusion:

It has been a enjoyable

journey throughout our Crest

project. Our product is very

close to finishing and to

perfecting our flavour of

coconut.